1.Prepare the Muffins:

Preheat your oven to 350°F (175°C). Line a nonstick muffin tin with muffin liners. In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the pumpkin puree, vanilla extract, eggs, and milk to the large bowl, and mix until smooth. In a separate bowl, combine the all-purpose flour, baking soda, cinnamon, ground cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

2.Bake the Muffins:

Pour the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely.

3.Prepare the Maple Cream Cheese Filling:

In a small bowl, beat the heavy cream until stiff peaks form. Set aside. In a separate bowl, beat the softened cream cheese until smooth. Gradually add the whipped cream to the cream cheese, folding gently until combined. Add the pure maple syrup and mix until the filling is smooth and creamy.

4.Fill the Muffins:

Once the muffins are cooled, use a small paring knife to cut a small hole in the center of each muffin. Using a piping bag (or a plastic bag with the corner snipped off), fill each muffin with the maple cream cheese mixture until it reaches the top of the hole.

5.Serve and Enjoy:

These muffins are ready to eat as-is! If making ahead, they should be stored in the fridge. They can be eaten at room temp or cold—both delicious!